Japanese Guacamole
½ cup edamame, chopped
¼ teaspoon ground ginger
2 scallions, chopped
1 roma tomato, chopped
2 tablespoons fresh cilantro, chopped
½ jalapeno pepper, seeded and minced
1 lime, juiced
1 teaspoon sesame oil
1 tablespoon low sodium soy sauce
2 avocados, peeled and chopped (reserve 1 pit)
1 lime, juiced
Kosher salt and pepper
In a small sauce pan heat 1 ½ cups water and cook the edamame for 2 minutes, drain and let cool.
In a medium bowl add the edamame, ginger, scallions, tomato, cilantro, jalapeno, sesame oil, soy sauce, and avocados. Using a fork smash together and add the lemon juice and season with salt and pepper.
Serve with fresh vegetables or chips.
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